Directions

Place the olive oil into a large sauté pan over medium heat. Once it begins to shimmer, add the bacon, garlic, mushrooms and a few pinches of salt, and sauté the mixture for 6 minutes. Add the vermouth and simmer the mixture for 1 minute.

In the meantime, pour the milk into a large saucepan and bring to a boil. Add the polenta and a few pinches of salt, and then whisk the mixture vigorously over medium-low heat for 2 minutes. Thin with additional milk if needed.

Serve the polenta in shallow bowls topped with the mushroom mixture and garnished with the parsley.